Pasta With Spring Veggies

Pasta With Spring Veggies

5 from 1 vote
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Course: Pasta Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 1 servings
Calories: 430kcal


Whipped ricotta:

  • 200 g ricotta
  • 1 tbsp extra-virgin olive oil
  • 1 clove confit garlic, mashed
  • freshly squeezed 1 tbsp lemon juice
  • ½ tsp lemon zest
  • sea salt & black pepper, freshly ground, to taste


  • 120 g pasta e.g. conchiglioni
  • 50 g whole shelled fresh or thawed fava beans
  • 1 orange bell pepper, cubed
  • 100 g Small grape tomatoes
  • 100 g zucchini, cubed
  • 100 g baby turnips, cut in wedges
  • 100 g white asparagus, peeled and cut in 4 cm pieces
  • 2 spring onions, diagonally sliced
  • 2 tbsp olive oil
  • 2 cloves confit garlic, mashed
  • 2 tbsp freshly squeezed lemon juice
  • sea salt & black pepper, freshly ground


  • 20 g mixed fresh herbs e.g. basil, chives, mint & tarragon, chopped
  • handful of mixed cress e.g. rock chives®, daikon cress® & Affilla cress®
  • 25 g parmesan cheese freshly grated
  • 2 tbsp toasted pine nuts


  • Mix all the ingredients for the whipped ricotta with a food processor or by hand. Taste and season extra if necessary. Don’t be stingy with the salt, it will enhance the flavor.
  • Bring a pot of salted water to a boil. Cook the pasta al dente according to instructions, between 6-12 min (depending on your pasta kind). Drain, but keep 100 ml of the pasta water, return to the pan.
  • In the meantime, heat olive oil in a nonstick pan over medium-high heat, sauté the garlic for 30 sec, then add the veggies and cook for 1 min. Add pasta water, cover and cook for 4 min until veggies are tender, uncover for the last minute. Stir in pasta, cheese and lemon juice and toss well to combine. Taste and season with salt & pepper and half of the herbs.
  • Spread the whipped ricotta onto two plates. Divide the pasta on top. Garnish with the rest of the herbs, cress and pine nuts and serve immediately. Make sure to have a bit of ricotta with every bite.


Calories: 430kcal

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